A Sweet Potato Take on Tócsni

In Hungary and Slovakia, almost everyone knows tócsni – although not necessarily by this name, as different regions use different terms. In Northern Hungary it is mostly called tócsni or tócsi, sometimes toksa; around the Mátra region it is known as macok; in the Balaton Highlands as cicege; in Somogy as lapcsánka; and in the Nyírség as lepcsánka or görhöny. Elsewhere it may be called lapotyka, mackó, recsege, enge-menge or even krumplimálé.

Similar dishes can, of course, be found all over the world. In Switzerland it is known as rösti, in Sweden as rårakor, in the Czech Republic as bramborák or babagudovice, in Poland as placki, while in England the closest equivalent is the hash brown.

A Modern Take at VIRTU

At VIRTU, Chef Levente Lendvai has reimagined tócsni using sweet potato. Sweet potato is an excellent alternative to traditional potato, as it contains fewer calories and is rich in essential vitamins, minerals and antioxidants.

This vegan-friendly appetizer also highlights the role of celery. The sweet potato tócsni is served with a salt-baked celery salad and a smooth celery cream, creating a fresh, modern interpretation of a beloved classic.